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Author Notes: A fresh salad this time of year always appeals, especially it has a bit of body. This recipe is adapted from one in Deborah Madison's cookbook, Vegetable Literacy. The dressing is a bit different, and I added toasted almonds and clementine slices. I love how the sweetness of the citrus balances the bite of radicchio. —Nina Sparling

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Serves 2-4

for the salad

1 head
radicchio

1
hard boiled egg

2
clementines

1/4
cup toasted, chopped almonds

Quarter the radicchio and remove the tough base of the stem. Finely slice crosswise and place in a wide bowl. Chop up the hardboiled egg and add. Peel the clementines and slice crosswise, pulling the discs into segments.

for the dressing

1
shallot, finely chopped

1
tablespoon sherry vinegar

3
tablespoons hazelnut oil

1
teaspoon dijon mustard

Mix all the ingredients together, either by vigorously whisking or shaking in a jar (with the lid screwed on tightly).